I bag of fresh baby spinach
2 garlic cloves, chopped
1-2 cup of ricotta cheese
1/4 cup of sour cream
1/2 TSP butter
10-12 corn Tortillas (Gluten free)
1-2 can Enchilada sauce
1 cup shredded Monterey cheese
1 cup chopped green onions
Preheat the oven to 400 degrees F (200 degrees C).
Melt the butter in the skillet over medium heat, then add garlic and green onion; cook for a few minutes until light brown. Mix baby spinach, and cook for about 10 more minutes. Turn off the heat, mix in ricotta cheese, sour cream, and Monterey Jack cheese.
Warm up the tortillas one at a time until softened, about 20 seconds. Add a 2 spoon of spinach mixture onto the middle of each tortilla. Put all the filled tortillas upside down on baking pan. Pour enchilada sauce over the top of each tortilla and sprinkle with the rest Monterey Jack cheese.
Bake for 20 to 25 minutes in the preheated oven, until sauce and cheese are browned at the edges. Serve and enjoy.